Lemon Custard Ice Cream Recipe
This Lemon Custard Ice Cream recipe offers a delightful and refreshing treat, perfect for hot summer days. Made with simple ingredients, including whole milk, heavy cream, fresh lemons, sugar, egg yolks, vanilla extract, and a pinch of salt, this homemade ice cream captures the vibrant essence of lemon.
Equipment
- Medium Saucepan: For heating the milk and cream and cooking the custard base.
- Mixing Bowls: One for whisking the egg yolks and sugar, and another for cooling the custard.
- Whisk To combine ingredients and ensure a smooth custard base.
- Wooden Spoon or Spatula: For stirring the custard while it cooks to prevent it from sticking and scorching.
- Ice Cream Maker Essential for churning the custard into ice cream. If you don’t have an ice cream maker, you can use an alternative method, but it may require more effort.
- Juicer For extracting fresh lemon juice easily.
Ingredients
- 2 cups whole milk
- 1 cups heavy cream
- 3/4 cups granulated sugar
- 1/2 cups fresh lemon juice
Instructions
- Heat the Milk and Cream: In a saucepan, combine milk and heavy cream; heat until hot but not boiling.
- Whisk Egg Yolks and Sugar: In a bowl, whisk egg yolks and sugar until pale, then temper by adding hot milk mixture gradually.
- Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring until thickened and coats the back of a spoon.
- Add Flavorings: Remove from heat and stir in lemon juice, lemon zest, vanilla extract, and a pinch of salt.
- Chill and Churn: Chill the custard in the fridge, then churn in an ice cream maker until soft-serve consistency; freeze until firm.
Notes
- Ingredient Quality: Use fresh, high-quality ingredients for the best flavor. Fresh lemons for juice and zest will enhance the ice cream's taste significantly.
- Temperature Control: When cooking the custard, keep the heat low to prevent the eggs from scrambling. Stir continuously to ensure even cooking.
- Chilling Time: Allow sufficient time for the custard to chill in the refrigerator (at least 4 hours, or preferably overnight) before churning. This helps achieve a smoother texture.
- Ice Cream Maker: If you don’t have an ice cream maker, you can still make this ice cream by placing the chilled custard in a shallow container and stirring it every 30 minutes for 2-3 hours until it reaches a soft-serve consistency.
- Storage: Store the finished ice cream in an airtight container in the freezer. For best texture, consume it within 1-2 weeks, as homemade ice cream can become icy over time.
- Customization: Feel free to experiment with flavors and add-ins, such as crushed cookies, fresh berries, or other citrus fruits, to create your unique version of Lemon Custard Ice Cream.
- Serving Tips: Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve. This will help it soften slightly, improving the texture.
- Allergy Considerations: Be mindful of any allergies, especially to eggs or dairy. Consider alternatives if necessary, such as using a dairy-free milk and cream substitute.